A recent American Heart Association scientific statement provides specific guidance on limiting the consumption of added sugars and provides information about the relationship between excess sugar intake and metabolic abnormalities, adverse health conditions and shortfalls in essential nutrients. The statement, published in Circulation: Journal of the American Heart Association, for the first time, provides the association’s recommendations on specific levels and limits on the consumption of added sugars.
For more information, visit the American Heart Association page dedicated to carbohydrates and sugars at http://www.americanheart.org/nutrition/sugar
Added sugars are sugars and syrups added to foods during processing or preparation and sugars and syrups added at the table. High intake of added sugars, as opposed to naturally occurring sugars, is implicated in the rise in obesity. It’s also associated with increased risks for high blood pressure, high triglyceride levels, other risk factors for heart disease and stroke, and inflammation (a marker for heart disease), according to the statement’s lead author Rachel K. Johnson, Ph.D., M.P.H., R.D., associate provost and professor of nutrition at the University of Vermont in Burlington.
“Sugar has no nutritional value other than to provide calories,” Johnson said. “Consuming foods and beverages with excessive amounts of added sugars displaces more nutritious foods and beverages for many people.”
For more information, visit the American Heart Association page dedicated to carbohydrates and sugars at http://www.americanheart.org/nutrition/sugar
Added sugars are sugars and syrups added to foods during processing or preparation and sugars and syrups added at the table. High intake of added sugars, as opposed to naturally occurring sugars, is implicated in the rise in obesity. It’s also associated with increased risks for high blood pressure, high triglyceride levels, other risk factors for heart disease and stroke, and inflammation (a marker for heart disease), according to the statement’s lead author Rachel K. Johnson, Ph.D., M.P.H., R.D., associate provost and professor of nutrition at the University of Vermont in Burlington.
“Sugar has no nutritional value other than to provide calories,” Johnson said. “Consuming foods and beverages with excessive amounts of added sugars displaces more nutritious foods and beverages for many people.”
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